Southern Maryland Stuffed Ham - cooking recipe

Ingredients

12 to 14 lb. corned ham
1 lb. kale
4 lb. cabbage
2 medium onions
2 or 3 stalks celery
1 1/2 Tbsp. mustard seed
2 Tbsp. salt
1 1/2 tsp. red pepper
1 1/2 tsp. black pepper
1 Tbsp. celery seed

Preparation

Remove
skin from ham.
With fat side up, pierce with a long thin knife, a row of slits about 1 inch apart and as deep as possible
without
going
through
bottom.
On
second row stagger the
slits
from
the first row and continue piercing rows as far back as possible.